Allergens: Contains dairy (butter, parmesan, sour cream, cheddar).
Serves: 4
Cooking time: 1 hour 15 minutes
Preparation time: 15 minutes
Baked potatoes are more nutrient dense and their flavour is more concentrated, making them the perfect base for a hearty soup. By simply adding delicate flavours such as leek and smoked bacon, this simple soup makes a delicious mid-week meal.
Ingredients
1kg baked potatoes, pricked all over.
1 tablespoon olive oil.
1 tablespoon unsalted butter.
1 brown onion, peeled and diced.
2 cloves garlic, crushed.
1 large leek, finely chopped.
200g smoked bacon, finely chopped.
1 litre chicken stock.
½ cup grated parmesan.
Salt flakes and freshly ground black pepper.
Topping
2 spring onions, finely sliced.
1/3 cup sour cream.
1/3 cup vintage cheddar.
Method
- Preheat oven to 200°C (180°C fan-forced).
- Bake potatoes in a preheated oven for 1 hour. Allow to cool before setting two aside for later and roughly chop the remaining.
- Meanwhile, cook 50g bacon in a non-stick pan over medium heat until golden and crispy. Place in a bowl and set aside for later.
- Heat olive oil and butter together in a large saucepan over a low heat. Add onion, garlic, leek and remaining bacon together, cover and cook for 10 minutes or until onion is soft.
- Add chopped baked potato and stock and increase heat to medium. Bring to boil and cook for 10 minutes. Add parmesan, salt and pepper and using a stick blender, puree until smooth.
- Dice the remaining baked potatoes into 1cm cubes and add to soup, stirring to combine. Cook for 5 minutes or until heated through.
To serve, add spring onions to the crispy bacon, stirring to combine. Divide soup between bowls and top each with sour cream, cheddar and the spring onion and bacon mixture.
Find out more: spudlite.com.au
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